At Oyster Oyster, a 30-seat D.C. restaurant with a Michelin star, chef Rubba is building a new business model for restaurants ...

Monday marks the UN’s International Day of Zero Waste, an occasion aimed at raising awareness about sustainability, with this ...

After years spent honing his craft abroad, the Colombian chef is building his Medellín restaurant, Zombra, around a ...

Getting your Trinity Audio player ready... Jennifer Allen | Associated Press Carrot tops, potato peels and bones quickly go from your cutting board to the trash bin, but no more. These are just a few ...

Chef Massimo Bottura shares his philosophy on food waste, blending tradition, creativity and a simple recipe to turn leftovers into something meaningful.

Carrot tops, potato peels and bones quickly go from your cutting board to the trash bin, but no more. These are just a few ingredients at the center of the zero-waste movement, promising to make meals ...